Description
A zesty, handheld mix of tender chicken, smoky grilled corn, cilantro-infused rice, and creamy avocado-lime toppings. Perfect for busy weeknights with customizable, no-mess layering of bold Mexican flavors.
Ingredients
1.5 pounds chicken breast, cut into bite-sized pieces
2 ears grilled corn, kernels removed
2 cups cooked white rice
1/4 cup sour cream
1/2 cup shredded cheese (Monterey Jack or cheddar)
1 medium avocado, diced
2 tablespoons chopped cilantro (optional)
2 lime wedges, for squeezing
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Heat a large skillet over medium-high heat and add olive oil
Add chicken and season with chili powder, cumin, paprika, salt, and pepper. Cook 6–7 minutes until golden
Transfer chicken to a plate. Add corn kernels and sauté 3–4 minutes until charred
In separate bowls, layer 2 cups rice, cooked chicken, corn, sour cream, shredded cheese, avocado, and cilantro
Serve with lime wedges for squeezing
Notes
Greek yogurt can replace sour cream for a lighter option
Use youth corn or frozen corn if fresh ears are unavailable
Vegan substitutes: omit cheese and sour cream, use dairy-free yogurt and vegan cheese
Recipe can be doubled for meal prep storage
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 28
- Cholesterol: 70